Pan spray formulation and delivery system

ABSTRACT

By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The liquid lecithin and/or combinations thereof is blended with the vegetable oil, water and/or alcohol to form a stable emulsion that exhibits superior pan release properties. Furthermore, the lecithin emulsions of the present invention are easily formulated with a variety of blending agents to make flavorful salad dressings, marinades, and pet flavor enhancing products, as a non-aerosol, finger pump based product or as an aerosol product.

RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 10/817,576, filed Apr. 2, 2004 entitled PAN SPRAY FORMULATIONAND DELIVERY SYSTEM which is a continuation-in-part of U.S. patentapplication Ser. No. 10/333,573, filed Jan. 21, 2003 entitled PAN SPRAYFORMULATION AND DELIVERY SYSTEM, now U.S. Pat. No. 6,749,874, issuedJun. 15, 2004, which is related to U.S. Provisional Patent ApplicationSer. No. 60/225,461, filed Aug. 15, 2000 entitled PAN SPRAY FORMULATIONAND DELIVERY SYSTEM

TECHNICAL FIELD

This invention relates to uniform spray dispersion products and systemsfor oil based products, and more particularly, to dispersion systems forobtaining a wide, uniform spray of oil based products for food-relateduse.

BACKGROUND ART

During the last several years, substantial attention has been paid tofood related products in general, and the cooking industry inparticular. In this regard, substantial attention has been devoted toproducts used to coat surfaces of cooking utensils, such as for baking,frying, sauteing, etc. In this regard, substantial attention has beenpaid in an attempt to develop a product capable of meeting consumerdemand for a healthy, low calorie product which is also capable ofproviding wide, uniformly dispersed spray coating on the surface beingemployed.

Typically, the surface of the cooking pot, pan, utensil, grill, etc. ismanually coated with a release agent or sprayed with a release agentcontained in a squeeze bottle, low pressure finger actuated pump, oraerosol container. However, the use of these prior art productstypically results in the release agent being dispensed in discontinuous,non-uniform “spits” of product, or in dribbles of product. As s result,a raw, uneven spray pattern is typically achieved, which has causedthese products to be commercially unacceptable.

In addition, the formulations of these pan release sprays oftenincorporate ingredients which health oriented consumers wish to avoid.Consequently, many of these release products are not employed by suchconsumers due to their perceived deleterious health effects.

One product which has successfully overcome many of the major objectionsfound in the prior art is taught in Stoltz U.S. Pat. Nos. 5,455,055 and5,650,185. In the disclosure found in these patents, a non-aqueous,vegetable oil, liquid lecithin and ethanol composition is taught whichis dispensed from a unique non-aerosol type container, achieving acooking spray with substantially enhanced release properties as well asspray characteristics. However, in spite of the commercial success ofthis product in its ability to overcome many of the prior artdifficulties, the caloric level of this product has not satisfied allhealth conscious individuals.

In the formulation employed in these prior art patents, as well as innumerous other prior art disclosures, lecithin is employed as aprincipal ingredient. The use of lecithin is well known and widelyemployed in a variety of products for varying purposes. Lecithin whichoccurs in just about all living cells is a natural phospholipid.Lecithin has been used for years as a lipophilic (fat or oil loving)emulsifying agent. In the trade lecithin is classified as an oil inwater (O/W) emulsifier. The role of lecithin has changed in recent yearsdue to many chemical modifications to become more useful to industry asdispersion and wetting agents, and lubricants, as well as their enateemulsifying properties. The source for commercial lecithin in its mayforms is the soybean.

Lecithin is a complex mixture of insoluble phospholipids consisting ofphosphatidycholine (PC), phosphatidylethanolamine (PE),phosphatidylinositol (PI), and phosphatidic acid (PA) combined withother triglycerides. Whereas, the fluid or liquid lecithins containalmost 40% triglycerides, new de-oiled, powder lecithins has beendeveloped which contain an average of only 3% triglycerides. With thetriglycerides or oily portion of lecithin removed, the percentage ofglycolipids, PC, PE, PI and PA have increased in the de-oiled powderlecithin to render them water dispersible.

Historically, lecithins were predominately thick liquids having an amberto dark brown color. Liquid lecithin is not soluble or even dispersiblein water. However, lecithins have undergone considerable chemicalchanges to be now commercially available as a dry, free-flowing powderand above all to be easily dispersed in water.

Lecithin has become a common chemical commodity that has been used indifferent industries as an emulsifying agent, for example. Lecithin isused in baked goods, sauces, marinades, instant drink mixes, snackfoods, chewing gum and as a cooking spray pan release agent. Lecithin isused in a variety of personal products such as skin lotions, lipstick oreven health foods for its choline amino acid content. In the presentinvention, lecithins surface active properties acts as a highlyeffective pan release agent.

In spite of the extensive use that has been made of lecithin in numerousprior art products, no pan release formulation has been developed whichis capable of satisfying all of the consumer demands for a universallyacceptable pan release spray product and delivery system. However, thepresent invention has been capable of meeting this demand and long feltneed.

DETAILED DISCLOSURE

By employing the present invention, all of the prior art difficultiesand drawbacks have been overcome, and a pan release spray formulationand delivery system has been realized which is capable of providing awide, uniform, dispersed spray pattern using a formulation whichsubstantially reduces the caloric level of the composition. In attainingthis composition and formulation, a unique combination of ingredientshas been developed.

In accordance with one embodiment of the present invention, a highlyeffective, uniform, widely dispersed, pan release spray product isachieved by combining water, lecithin, and oil as the three principalingredients. Preferably, between about 30% and 60% by weight based uponthe weight of the entire composition comprises water, while betweenabout 40% and 60% by weight based upon the weight of the entirecomposition comprises oil. Completing the formulation is lecithin, whichcomprises between about 2% and 12% by weight based upon the weight ofthe entire composition.

Although the combination of these quantities of water and oil istypically avoided in most formulation, due to the inability of oil andwater to be intermixed with each other, in the present invention, it hasbeen discovered that the oil and water combination along with thelecithin produces a substantially uniform stable emulsion. In thecomposition of this embodiment of the present invention, all of theingredients remain fully dispersed with each other, even after longperiods of storage. Consequently, in spite of the contrary teachingfound in the prior art, the present invention has found that thiscombination of ingredients produces a unique formulation, capable ofachieving results previously believed to be unattainable.

One of the principal ingredients incorporated into the pan releaseformulation of the present invention is a newly developed, de-oiled,powdered lecithin. As detailed herein, the de-oiled, powdered lecithinis water miscible and, in accordance with this invention, is blendedwith relatively high percentages of water and vegetable oil to form anoil in water stable emulsion that exhibits superior pan releaseproperties, as compared to the liquid lecithin type product.

The oil in water emulsion of the present invention is also easilyformulated with a variety of blending agents to make flavorful saladdressings, marinades, and pet flavor enhancing products, as anon-aerosol, finger pump based product or as an aerosol product.Furthermore, the use of relatively high concentrations of water in thesenew no-stick cooking sprays, substantially reduces the caloric levels,as compared to oil-based, non-aqueous products. In this way, a principalrequirement of the consuming public is satisfied.

One important characteristic of the new, de-oiled, powered lecithin isits HLB (Hydrophilic to Lipophilic Balance) value. The HLB value orscale was developed many years ago to measure the relative solubility ofsurface active agents in water and oil. The HLB scale ranges from 0-15indicating oil solubility at the lower end and water solubility at thehigh end of the scale.

The HLB value for liquid lecithin is 4.0 (Lipophilic), while the new,de-oiled powder lecithins range from 8.0 to 10.0 (more hydrophilic). Atthis level, these lecithins can be classified as water dispersible. TheHLB value of dry lecithin now allows one to utilize a large percentageof water, that was not possible with the other liquid lecithin, togetherwith vegetable oil and other blending agents to form a stable oil inwater emulsion.

From an economic standpoint, the use of water, vegetable oil and drylecithin plus the necessary blending agents insures a lowermanufacturing cost over the non-aqueous oil based products. In theseformulations using dry lecithin allows us to replace a good portion of avegetable oil, such as canola, soybean, corn, olive, peanut, safflower,etc., with de-ionized water that results in a lower manufacturing cost.

There are several dry, powder lecithins to chose from depending upon itschemical properties useful to the end product produced. These drylecithin products are produced by Central Soya Company, Ft. Wayne, Ind.,and marketed as Precept™ Lecithins. Central Soya produces dryhydroxlated lecithins as Precept # 8120 that has a HLB value of 10.0.Precept # 8120 has good emulsion stability and is the most hydrophilicof the powder lecithins. Dry enzyme modified lecithin treated withphospholipase enzyme, gives Precept # 8160 a HLB value of 9.0 and goodwater dispersibility. Another Precept lecithin is # 8140 with a HLBvalue of 8.0, which resists darkening upon heating, has a faint blandtaste, and is preferred for use as a pan release and/or cooking sprayproducts. Although Precept # 8140 is preferred, all of the Preceptproducts may be employed in pan released and/or cooking spray products.

Typical pan release products found in the prior art contains 2.0 to 8.0%liquid lecithin in a vegetable oil base. For optimum use, we have foundthat 2.8 to 3.0% liquid lecithin in either an aerosol or non-aerosolformulation is an acceptable pan release agent as detailed in the Stoltzpatents described above. In the present invention, cooking spray withpan release properties, using a combination of a vegetable oil in awater base, generally requires from 2.0% to 12% by weight based upon theweight of the entire composition of dry powder lecithin, with apreferred range being between about 3.0% and 9.0% by weight based uponthe weight of the entire composition. As shown below in the followingexamples, wherein formulations for both pressurized aerosol andnon-aerosol pump type pan release sprays are fully detailed, a range ofbetween 4.0% and 8.0% by weight based upon the weight of the entirecomposition of dry lecithin is optional for providing superior panrelease properties over the conventional liquid lecithin based products.

To illustrate our surprising pan release results, the following aerosoland non-aerosol formulations are provided:

EXAMPLE 1 Pressurized Aerosol Type

Ingredients %/Wgt. Concentrate: De-ionized Water 40.0 Powdered SoyLecithin* 6.0 Canola Oil (Or other oil) 53.4 Potassium Sorbate, USP/NF**0.3 Sodium Benzoate, USP/NF** 0.2 Vitamin E*** 0.1 Total: 100.0 AerosolFill: Concentrate 85.00 Propellant**** 15.00 Total: 100.00Notes:*Refers to Precepts Powdered Lecithin, a product of Central Soya Co.,Inc. Ft. Wayne, IN.**Antifungal & Antibacterial preservatives***An antioxidant****Propellant comprising one or more selected from the group consistingof hydrocarbon blends (A31 or A46), DME, plus other propellants known inthe industry

The pressurized no stick or pan release cooking spray in Example #1deposited a white foam over the pan surface. We found that as thecooking progressed that the foam dissipated quickly. However, the panrelease properties remained for the duration of the cooking cycle.

EXAMPLE #2 High Pressure Finger Pump

Ingredient %/Wgt. De-ionized Water 53.4 Powdered Soy Lecithin* 6.0Vegetable Oil 40.0 Potassium Sorbate, USP/NF** 0.3 Sodium Benzoate,USP/NF** 0.2 Vitamin E*** 0.1 Total: 100.0Notes:*Refers to Precepts Powdered Lecithin, a product of Central Soya Co.,Inc. Ft. Wayne, IN.**Antifungal & Antibacterial preservatives***An antioxidant****Propellant comprising one or more selected from the group consistingof hydrocarbon blends (A31 or A46), DME, plus other propellants known inthe industry

In the formulation defined as Example #2 a high pressure, fingeractuated pump was used which resulted in excellent pan releaseproperties. The presence of the white foamy particles was not adistracting factor. We found that when grilling steaks, that the meatslid easily over the treated metal grill with no sticking, even afterturning the meat over several times.

The true essence of this invention concerns the dual nature of theconcentrate due to its main or active ingredient, namely powdered andde-oiled soy lecithin. We have been surprised, that this invention basedon the formulations shown here with high levels of water, could be madeas both a pressurized aerosol and also a pump actuated non-aerosolproduct.

We consistently made good, highly acceptable no stick aerosol cookingsprays with the powdered lecithin ranging between about 2.0% and 12.0%by weight based upon the weight of the entire composition. The fact thatthe aerosol generated spray products resulted in a white, frothy depositon the cooking surface did not detract from its pan release properties.In fact, we employed the frothy deposit as an indicator of the sprayproduct coverage over the cooking surface. We found that a quick burstof the white emulsion was all that was required for excellent non stickproperties.

On the other hand, the non-aerosol product reacted in a differentmanner. We found that with the lower percentages of 2.0%, 3.0% and even4.0% powdered lecithin, that the spray pattern resulted in a “donut”effect, or a spray pattern which resembled the letter “O”. The sprayproduct ringed the circumference of the pan, however there was little orno product in the middle. From a commercial viewpoint, the “O” spraypattern is not acceptable. A good spray must provide a concentrated,evenly dispersed pattern in a concentric ring. However, to our greatsurprise, we discovered that the non-aerosol spray pattern filled in asthe percentage of powdered lecithin was increased.

EXAMPLE #3 Pressurized Aerosol Type

Ingredients %/Wgt. Concentrate: De-ionized Water 30.0 Powdered Lecithin*4.0 Corn Oil 65.4 Potassium Sorbate, USP/NF** 0.3 Sodium Benzoate,USP/NF** 0.2 Vitamin E*** 0.1 Total: 100.0 Aerosol Fill: Concentrate83.0 Propellant**** 17.0 Total: 100.0Notes:*Refers to Precepts Powdered Lecithin, a product of Central Soya Co.,Inc. Ft. Wayne, IN.**Antifungal & Antibacterial preservatives***An antioxidant****Propellant comprising one or more selected from the group consistingof hydrocarbon blends (A31 or A46), DME, plus other propellants known inthe industry

Example #3 with only 4% powdered lecithin was found to be an acceptablecommercial product. The moderate amount of white coating resulted inexcellent pan release properties. The cooked foods tested ranged fromeggs, meat and fish. There was no odor or residue adhering to the cookedfoods.

EXAMPLE #4 High Pressure Finger Pump

Ingredients %/Wgt. De-ionized Water 49.4 Powdered Soy Lecithin* 10.0Vegetable Oil 40.0 Potassium Sorbate, USP/NF** 0.3 Sodium Benzoate,USP/NF** 0.2 Vitamin E*** 0.1 Total: 100.0Notes:*Refers to Precepts Powdered Lecithin, a product of Central Soya Co.,Inc. Ft. Wayne, IN.**Antifungal & Antibacterial preservatives***An antioxidant****Propellant comprising one or more selected from the group consistingof hydrocarbon blends (A31 or A46), DME, plus other propellants known inthe industry

In Example 4, we employed a relatively high percentage of poweredlecithin combined with water and oil. In this formulation, we found thatwhile the oil in water emulsion is thick the product sprays well andespecially fills in the spray pattern with widely dispersed particles.In general, non-aerosol formulations with powdered lecithin over 6.0%produced similar spray patterns. This formulation resulted in the sameexcellent no stick properties as the other formulations shown above.

In this disclosure, we commonly describe the products as “No StickCooking Spray” or “Pan Release Cooking Spray”. Both of these terms areused interchangeable, referring to the same type product.

We have noted above that the non-aerosol pump type formulations resultedin a donut or “O” spray pattern. This effect was eliminated withincreased percentages of the powdered lecithin. However, this can be aconcern for commercial products since the cost of the powdered lecithinis a big factor. However, we also discovered, to our great surprise,that the method of incorporating or compounding the product had a directrelationship to the resulting spray pattern.

We found that if the powdered lecithin was first mixed into the oil andthen the water, the spray patterns tended to end up as empty circles.However, if the powdered lecithin was first mixed into the water andthen the oil, the resulting sprays patterns tended to be more evenlydispersed. For this important reason, and not to mislead users of theinformation included here, we always list the ingredients in thepreferred order of addition.

Since the order of ingredient incorporation is important for bothaerosol and non-aerosol type products, we describe the batch compoundingprocess as follows:

-   1. Add the de-ionized, preferably UV treated, water to a stainless    steel, sanitized, scale mounted batch tank equipped with serrated    shearing mixing blades.-   2. When the water is well above the serrated mixing blades, start    the mixer at a moderate speed. Avoid any splashing or aeration.-   3. Slowly sift in the required amount of powdered lecithin making    sure there are no clumps. We found that the powdered lecithin    requires all clumps to be broken down to a smooth, uniform powder.    This is especially true since powdered lecithin is very hygroscopic    and really picks up moisture from the atmosphere, thereby forming    clumps.-   4. Once all the de-ionized water and powdered lecithin are in the    batch tank, the mixing speed is increased to break up any clumps and    wet the powder as it combines with the water. The batch at this time    is being mixed until all the powdered lecithin is finely dispersed    in the water phase and no particles or clumps are visible.-   5. The oil is now added slowly that produces a creamy, smooth    emulsion. At this point, with the shearing action of the mixer, we    find that the powdered lecithin goes into a colloidal emulsified    stable state, more readily than in the dispersed initial water    phase. The time and effort to batch in the manner shown above,    proves beneficial at a later stage when the final product has to be    sprayed.-   6. The three final ingredients are added in order to complete the    batched product.

In a second, alternate embodiment of the present invention, it has beenfound that a highly effective, uniform, widely dispersed, pan sprayrelease product is achieved by combining lecithin and oil as theprincipal ingredients. In this unique formulation, it has been foundthat the use of both water and/or alcohol are eliminated, and a highlyeffective pan release spray product is attained.

In the preferred formulation of this embodiment of the presentinvention, it has been found that lecithin should comprises betweenabout 0.5% and 10% by weight based upon the weight of the entirecomposition, while the balance of the formulation comprises oil. In thisregard, any desired food oil can be employed, with the food oilpreferably comprising one or more vegetable oils. Although the vegetableoil incorporated into the formulation of the present invention can beselected from a wide variety of alternate vegetable oils, it has beenfound that the vegetable oil employed in this composition preferablecomprises one more selected from the group consisting of canola oil,soybean oil, corn oil, olive oil, peanut oil, safflower oil, and grapeseed oil.

In addition, as detailed above, this embodiment of the present inventionalso preferably employs de-oiled, powdered lecithin in formulating thedesired pan release spray product. By combining de-oiled, powderedlecithin with one or more food oils, preferably vegetable oils, it hasbeen found that compositions are realized which exhibit superior panrelease properties.

In regard to the particular de-oiled, powdered lecithin product employedin this embodiment of the present invention, the detailed disclosureprovided above in regard to the preferred manufacturers of dry, powderedlecithin has been found to be equally applicable to this embodiment ofthe present invention. Consequently, the foregoing disclosure detailingvarious manufacturers of preferred dry lecithin products is incorporatedherein by reference, with that disclosure having equal applicability tothis embodiment of the present invention.

In addition, this embodiment of the present invention may alsoincorporate any desired additives and/or blending agents. Typically,these additives and/or blending agents comprise one or more selectedfrom the group consisting of preservatives, antioxidants, vitamins,anti-fungal compositions, anti-bacterial compositions, and flavorings.Furthermore, as detailed above, this embodiment of the present inventionmay also be formulated and packaged for being dispensed from a fingeractuated, pump container or a pressurized, aerosol container.

In Example 5, the preferred formulation ranges for the pan release sprayproduct of this embodiment of the present invention are fully detailed.In addition, further formulation examples of the present invention areshown below in Examples 6-8, with each of these formulations beingdispensable from either a pressurized, aerosol container or a fingeractuated, pump container. As is evident from this disclosure, a widevariety of alternate formulations and ingredient ranges can beimplemented in accordance with the teaching of the present invention,without deviating from the overall scope of this invention.

EXAMPLE 5

Ingredient % by Weight Dry Lecithin 0.5-10 Oil    90-99.5 

EXAMPLE 6

Ingredient % by Weight Dry Lecithin 0.5-5 Additives 0.1-2 Oil q.s. to100%

EXAMPLE 7

Ingredient % by Weight Dry Lecithin    2% Additives 0.1-2% Vegetable Oilq.s. to 100%

EXAMPLE 8

Ingredient % by Weight Dry Lecithin 0.5-1% Grape Seed Oil 10-15% Safflower Oil and/or q.s. to 100% Corn Oil and/or Canola Oil

In each of the foregoing examples, it is preferred that the oil employedin forming the composition comprises at least one or more vegetable oilsselected from the group consisting of canola oil, soybean oil, corn oil,olive oil, peanut oil, grape seed oil, and safflower oil. In addition,the additives defined in the foregoing examples preferably comprise oneor more selected from the group consisting of vitamins, flavorings,preservatives, anti-oxidants, anti-fungal compositions, andantibacterial compositions.

In formulating each of the compositions defined in the foregoingexamples, it has been found that the preferred procedure comprisesadding the oil to a stainless steel, sanitized, scale mounted batch tankequipped with mixing blades, followed by heating the oil to betweenabout 120° F. and 150° F. Once the oil has reached the desiredtemperature, the dry lecithin and the desired additives are slowlysifted into the hot oil. Care should be exercised to be certain that thelecithin and additives are broken down to a smooth, uniform powder,devoid of any clumps.

Once all the ingredients have been added to the oil, the composition isthoroughly mixed until the dry lecithin and the desired additives arefully disbursed in the oil. Once full mixing has been achieved, thecomposition is allowed to cool and then the desired containers arefilled.

In order to employ the formulations of this embodiment of the presentinvention, the desired formulation is prepared, as detailed above, andthen placed in a suitable container for dispensing that the highlyeffective, pan release spray product. In this regard, in one instance,the formulation is placed in a container on which a finger actuated,pump spray head is mounted for enabling the pan release spray product tobe quickly and easily dispensed from the container by merely actuatingthe pump spray head.

Typically, either a high pressure, finger actuated pump spray head isemployed or a lever operated trigger spray head is employed. Regardlessof which spray head is use, the present invention has been found toquickly and easily dispense the product from the container in a uniform,widely disbursed, full spray pattern.

Alternatively, if desired, the pan release spray product is placed in acontainer in which any desired propellant is employed for dispensing thepan release spray product as an aerosol. In this regard, a suitablenozzle is mounted to the container for enabling the pan release sprayproduct to be dispensed in the desired, uniform, widely disbursed spraypattern for assuring ease of use.

We have also discovered that both embodiments of the non-aerosol, panrelease, spray formulations of the present invention detailed above canbe distributed in reusable or refillable containers, thereby furtherenhancing the cost savings properties of the present invention. In thisregard, the high pressure finger pump employed to dispense the panrelease product of the present invention may be mounted to a containerhaving a threaded collar, thereby allowing the finger actuated pump tobe threadedly mounted to the product holding container.

As a result, whenever the product has been consumed, the pump is merelyremoved from the container and the container is refilled from a newlypurchased product only holding container. In this way, a consumer isable to purchase the non-aerosol, pan release, spray formulation of thisinvention in a container which does not include the expensive highpressure, finger actuated pump attached thereto. As a result, asubstantially reduced cost would be incurred when purchasing only theproduct formulation, and a substantial savings benefits would result tothe consumer.

In addition, we have also found that the non-aerosol, pan release sprayformulations of the present invention may also be employed by merelypouring the product directly into a pan for use. As a result, arefillable, threaded container can provide a dual function. In thisregard, the finger actuated pump attached to a threaded container can beemployed by spraying the product onto the pan or, if desired, the pumpcan be removed from the container and the pan release product pouredinto the skillet. In this way, the consumer is able to enjoy completecontrol over the precise manner in which the product is dispensed.

Finally, we have also discovered that the pourable pan release sprayformulation of the present invention may also be employed as a salad oilbase for use with any desired flavorings. In this regard, a desiredquantity of the pan release spray product is poured into a container andthen mixed with any desired salad dressing mix or flavorings. In thisway, a highly desirable salad dressing is realized.

Furthermore, if desired, a specially created salad dressing mixingcomposition can be formulated, with the composition incorporatingvinegar for further enhancing the taste of any resulting salad dressing.However, as detailed above, the pan release product itself can beemployed, with vinegar being added, if desired, along with the suitablesalad dressing flavorings.

In a third, alternate embodiment of the present invention, it has beenfound that a highly effective pan spray release product is achieved bycombining liquid lecithin with de-oiled, powdered lecithin as theprincipal ingredients along with oil. In this unique formulation, bothwater and alcohol are eliminated and a highly effective, pan releasespray product is attained.

In the preferred formulation of this embodiment of the presentinvention, it has been found that the liquid lecithin and de-oiled,powdered lecithin combination should comprise between about 1% and 12%by weight based on the weight of the entire composition. The balance ofthe composition comprises the oil.

In creating the combination of de-oiled, powdered lecithin and liquidlecithin for incorporation into the pan spray formulation of thisinvention, virtually any desired ratio of these ingredients can beeffectively employed. However, in the preferred formulation, at least 1%by weight, based upon the weight of the entire composition, of liquidlecithin is employed, with a maximum quantity being no greater than 8%by weight. In addition, the quantity of de-oiled, powdered lecithinincorporated into the pan spray formulation of this embodiment of thepresent invention ranges between about 2% and 100% by weight, based uponthe weight of the entire composition.

In regard to the particular de-oiled, powdered lecithin product employedin this embodiment of the present invention, the detailed disclosureprovided above in regard to the preferred manufacturers of dry, powderedlecithin has been found to be equally applicable to this embodiment ofthe present invention. Consequently, the foregoing disclosure detailingvarious manufacturers of preferred dry lecithin products is incorporatedherein by reference, with that disclosure having equal applicability tothis embodiment of the present invention.

In regard to the oil incorporated into the pan spray release product ofthis embodiment of the present invention, any desired food oil can beemployed, as detailed above. Preferably, the food oil comprises one ormore vegetable oils. Although the vegetable oil incorporated into thisformulation of the present invention can be selected from a wide avariety of alternate vegetable oils, it has been found that thevegetable oil preferably employed in this composition comprises one ormore selected from the group consisting of canola oil, soybean oil, cornoil, olive oil, peanut oil, safflower oil, and grape seed oil.

Furthermore, this embodiment of the present invention may alsoincorporate any desired additives and/or blending agents. Typicallythese additives and/or blending agents comprise one or more selectedfrom the group consisting of preservatives, antioxidants, vitamins,anti-fungal compositions, antibacterial compositions, and flavorings. Inaddition, as detailed above, this embodiment of the present inventionmay also be formulated and packaged for being dispensed from a fingeractuated pump container or from a pressurized, aerosol container.

In Example 9, the preferred formulation ranges for this embodiment ofthe pan release spray product are fully detailed. In addition, furtherformulation examples of this embodiment of the present invention areshown below in Examples 10-11, with each of these formulations beingdispensable from either a pressurized, aerosol container or a fingeractuated, pump container. As is evident from this disclosure, a widevariety of alternate formulations and ingredient ranges can beimplemented in accordance with the teaching of the present invention,without deviating from the overall scope of this invention.

EXAMPLE 9

Ingredient % by Weight Combination of liquid lecithin and dry lecithin1.0-6.0 Oil 94-99

EXAMPLE 10

Ingredient % by Weight Liquid lecithin 1-4 Dry lecithin 2-5 Oil q.s. to100

EXAMPLE 11

Ingredient % by Weight Liquid lecithin 3% Dry lecithin 3% Additives0.1-2 Oil q.s. to 100

In an alternate variation of this embodiment of the present invention,it has been found that a highly effective pan spray release product isachieved by incorporating ethyl alcohol along with the liquid lecithin,de-oiled, powdered lecithin, and oil, as detailed above, as theprincipal ingredients. In this unique alternate formulation, it has beenfound that the use of water is eliminated and a highly effective, panrelease spray product is realized.

In the preferred formulation of this alternate embodiment of the presentinvention, it has also been found that the ethyl alcohol incorporatedinto the formulation preferably comprises between about 1% and 6% byweight based upon the weight of the entire composition.

In achieving the pan spray formulation of this alternate embodiment ofthe present invention, the ethyl alcohol employed preferably comprisespure grain ethyl alcohol or 200 proof ethyl alcohol. By employing thishigh-grade ethyl alcohol, the presence of water is substantiallyeliminated.

In formulating particular compositions for being dispensed in aparticular dispensing vehicle, it has been found that formulationsconstructed for being dispensed from a pressurized, aerosol containerpreferably incorporate ethyl alcohol ranging between about 1% and 3% byweight based upon the weight of the entire composition. Furthermore, informulating compositions for being dispensed from a finger actuated,pump container, the ethyl alcohol preferably comprises between about 3%and 6% by weight based upon the weight of the entire composition. Byemploying these parameters, it has been found that a highly effective,easily dispensed pan spray release product is realized.

In Example 12, the preferred formulation ranges for this alternateembodiment of the pan release spray product are fully detailed. Inaddition, further formulation examples of this embodiment of the presentinvention are shown in Examples 13-14. In this regard, the formulationprovided in Example 13 provides a formulation which is preferred forbeing dispensed from a pressurized, aerosol container, while theformulation defined in Example 14 is preferred for being dispensed in afinger actuated, pump container. However, as is evident from thisdisclosure and the examples provided above, a wide variety of alternateformulations and ingredient ranges can be implemented in accordance withthe teaching of the present invention, without deviating from theoverall scope of this invention.

EXAMPLE 12

Ingredient % by Weight Liquid lecithin and dry lecithin 1-6 EthylAlcohol 1-6 Oil q.s. to 100

EXAMPLE 13

Ingredient % by Weight Liquid lecithin 2-4 Dry lecithin 2-4 EthylAlcohol 1-3 Additives 0.1-2   Oil q.s. to 100

EXAMPLE 14

Ingredient % by Weight Liquid lecithin 3% Dry lecithin 3% Ethyl Alcohol  3-6 Additives 0.1-2 Oil q.s. to 100

In a still further alternate embodiment of the present invention, it hasbeen found that a highly effective pan spray release product is achievedby mixing oil, water, and at least one selected from the groupconsisting of liquid lecithin, de-oiled, powdered lecithin, andcombinations thereof. In this formulation, oil and water comprisesbetween about 60% and 94% by weight based upon the weight of the entirecomposition. In this unique formulation, alcohol is eliminated and ahighly effective, pan release spray product is attained.

In the preferred formulation of this embodiment of the presentinvention, it has been found that the liquid lecithin, de-oiled,powdered lecithin, or a combination thereof should comprise betweenabout 1% and 9% by weight based on the weight of the entire composition.As indicated above, water should comprise between about 60% and 94% byweight based upon the entire composition. Finally, the balance of thecomposition comprises the oil.

In creating the combination of de-oiled, powdered lecithin and liquidlecithin for incorporation into the pan spray formulation of thisinvention, virtually any desired ratio of these ingredients can beeffectively employed. However, in the preferred formulation, at least 1%by weight, based upon the weight of the entire composition, of liquidlecithin is employed, with a maximum quantity being no greater than 4%by weight. In addition, the quantity of de-oiled, powdered lecithinincorporated into the pan spray formulation of this embodiment of thepresent invention ranges between about 2% and 5% by weight, based uponthe weight of the entire composition.

In regard to the particular de-oiled, powdered lecithin product employedin this embodiment of the present invention, the detailed disclosureprovided above in regard to the preferred manufacturers of dry, powderedlecithin has been found to be equally applicable to this embodiment ofthe present invention. Consequently, the foregoing disclosure detailingvarious manufacturers of preferred dry lecithin products is incorporatedherein by reference, with that disclosure having equal applicability tothis embodiment of the present invention.

In regard to the oil incorporated into the pan spray release product ofthis embodiment of the present invention, any desired food oil can beemployed, as detailed above. Preferably, the food oil comprises one ormore vegetable oils. Although the vegetable oil incorporated into thisformulation of the present invention can be selected from a wide avariety of alternate vegetable oils, it has been found that thevegetable oil preferably employed in this composition comprises one ormore selected from the group consisting of canola oil, soybean oil, cornoil, olive oil, peanut oil, safflower oil, and grape seed oil.

Furthermore, this embodiment of the present invention may alsoincorporate any desired additives and/or blending agents. Typicallythese additives and/or blending agents comprise one or more selectedfrom the group consisting of preservatives, antioxidants, vitamins,anti-fungal compositions, antibacterial compositions, and flavorings. Inaddition, as detailed above, this embodiment of the present inventionmay also be formulated and packaged for being dispensed from a fingeractuated pump container or from a pressurized, aerosol container.

In Example 15, the preferred formulation ranges for this embodiment ofthe pan release spray product are fully detailed. In addition, furtherformulation examples of this embodiment of the present invention areshown below in Examples 16-19, with each of these formulations beingdispensable from either a pressurized, aerosol container or a fingeractuated, pump container. As is evident from this disclosure, a widevariety of alternate formulations and ingredient ranges can beimplemented in accordance with the teaching of the present invention,without deviating from the overall scope of this invention.

EXAMPLE 15

Ingredient % by Weight Dry lecithin, liquid lecithin, or combination 1-9Water 65-90 Oil q.s. to 100%

EXAMPLE 16

Ingredient % by Weight Liquid lecithin 1-5 Dry lecithin 2-5 Oil q.s. to100 Water 65-90

EXAMPLE 17

Ingredient % by Weight Liquid lecithin 3% Dry lecithin 3% Additives0.1-2   Oil q.s. to 100 Water 65-90

EXAMPLE 18

Ingredient % by Weight Liquid lecithin 3 Dry lecithin 3 Oil 20 Water 74

EXAMPLE 19

Ingredient % by Weight Liquid lecithin 3 Dry lecithin 3 Oil 30 Water 64

Although the formulations detailed above can be dispensed by employingeither pump spray or aerosol spray containers, it has been found thatthe formulation defined in Example 18 is best dispensed using a pumpspray. In addition, the formulation defined in Example 19 is bestdispensed by employing an aerosol spray container. In this regard,although any desired propellant can be employed in the aerosolcontainer, it has been found that the preferred propellant comprises oneselected from the group consisting of nitrogen, butane, compressed airand carbon dioxide.

It has been found that a preferred method is employed for preparing theformulations defined in Examples 15-19. In this regard, in preparingeach of these specific formulations, it is preferred to heat the waterto between about 120° F. and 130° F. before adding the dry lecithin.Once the water has been heated, the dry lecithin is added to the waterand thoroughly mixed therein until an emulsion is obtained. Therefore,the liquid lecithin is added to the emulsion before adding the remainingingredients for obtaining the final product.

It has also been found that in each of these formulations incorporatinglarge quantities of water, a preservative may be added to theformulation for improving shelf life. In this regard, it has been foundthat Vitamin E is preferably employed as the preservative.

In an alternate variation of this embodiment of the present invention,it has been found that a highly effective pan spray release product isachieved by incorporating ethyl alcohol along with the liquid lecithin,de-oiled, powdered lecithin, oil, and water as detailed above. In thisunique alternate formulation, it has been found that a highly effective,pan release spray product is attained.

In the preferred formulation of this alternate embodiment of the presentinvention, it has also been found that the ethyl alcohol incorporatedinto the formulation preferably comprises between about 2% and 6% byweight based upon the weight of the entire composition.

In achieving the pan spray formulation of this alternate embodiment ofthe present invention, the ethyl alcohol employed preferably comprisespure grain ethyl alcohol or 200 proof ethyl alcohol.

In formulating particular compositions for being dispensed in aparticular dispensing vehicle, it has been found that formulationsconstructed for being dispensed from a pressurized, aerosol containerpreferably incorporate ethyl alcohol ranging between about 1% and 3% byweight based upon the weight of the entire composition. Furthermore, informulating compositions for being dispensed from a finger actuated,pump container, the ethyl alcohol preferably comprises between about 3%and 6% by weight based upon the weight of the entire composition. Byemploying these parameters, it has been found that a highly effective,easily dispensed pan spray release product is realized.

In Example 20, the preferred formulation ranges for this alternateembodiment of the pan release spray product are fully detailed. Inaddition, a further formulation example of this embodiment of thepresent invention is shown in Example 21. In this regard, theformulation provided in Example 21 provides a formulation which ispreferred for being dispensed as a foam. However, as is evident fromthis disclosure and the examples provided above, a wide variety ofalternate formulations and ingredient ranges can be implemented inaccordance with the teaching of the present invention, without deviatingfrom the overall scope of this invention.

EXAMPLE 20

Ingredient % by Weight Liquid lecithin, dry lecithin and combinations1-9 Ethyl Alcohol 2-6 Oil  2-30 Water q.s. to 100

EXAMPLE 21

Ingredient % by Weight Liquid lecithin 2-6 Dry lecithin 2-9 EthylAlcohol 2-6 Oil  2-10 Surfactant  2-20 Water q.s. to 100

In order to obtain a foam product which is easily dispensed, used andspread, it has been found that the inclusion of a surfactant rangingbetween about 2% and 20% by weight, based upon the weight of the entirecomposition, is required. In this regard, the surfactant employed mustbe of a food grade, in order to be usable as a pan spray for cooking.

Although a wide variety of food grade surfactants can be employed inaccordance with the teaching of the present invention, the preferredfood grade surfactant employed in the composition of the presentinvention preferably comprises sodium lauryl sulfate. In addition,Stepanol WA-100 NF/UFP manufactured by the Stepan Company of NorthfieldIll. has been found to provide optimum results.

By employing the composition defined in Example 21, a unique pan releaseproduct is realized which is dispensed from any suitable container as afoam for enabling its ease of use and spreadability. In this way,consumers are provided with a further additional composition capable ofsatisfying all of the consumer requirements, desires and needs.

A still further, additional, alternate embodiment of the presentinvention has been developed which achieves a highly effective panrelease product capable of being dispensed from a squeeze bottle as agel or other highly viscous liquid. In the preferred a formulationdeveloped for achieving this viscous liquid or gel product, it has beenfound that between about 1% and 6% by weight, based upon the weight ofthe entire composition, of at least one selected from the groupconsisting of liquid lecithin, de-oiled powdered lecithin, andcombinations thereof is employed. In addition, between about 30% and 60%by weight, based upon the weight of the entire composition, of water isused, with oil forming the balance. Furthermore, in order to achieve thedesired gel composition or viscous liquid formulation, between about 1%and 5% by weight, based upon the weight of the entire composition, of athickening agent is also employed. By referring to Example 22, thispreferred formulation is fully detail.

EXAMPLE 22

Ingredient % by Weight Liquid lecithin, dry lecithin and combinations1-6 Thickening Agent 1-5 Oil q.s. to 100 Water 30-60

In the preferred construction of this embodiment of the presentinvention, the thickening agent used to provide the gel composition orviscous liquid formulation preferably comprises at least one selectedfrom the group consisting of wood pulp, carrageenan, guar gum andzanthum gum. In addition, in accordance with the present invention,combinations of these compounds can also be employed to form the desiredthickening agent.

It has been found that by incorporating one of more of the foregoingthickening agents into the composition as a part of the formulationdefined in Example 22, a uniquely constructed pan release product isrealized which is easily dispensed from a squeeze bottle. By employing acontainer of this nature for dispensing the product, a plurality ofsmall drops or puddles on the product is easily placed on the surface ofa pan, and then easily intermingled with each other using a suitableutensil. In this way, the precise amount desired by the user can beefficiently and effectively dispensed with portion control being easilyattained.

It has also been discovered that a highly effective pan spray releaseproduct is achieved by employing de-oiled, powdered lecithin and liquidlecithin in combination with alcohol and water. In this regard, it hasbeen found that between about 2% and 7% by weight based upon the weightof the entire composition of de-oiled, powdered lecithin is employedalong with between about 2% and 7% by weight based upon the weight ofthe entire composition of liquid lecithin. In addition, between about 3%and 8% by weight based upon the weight of the entire composition ofalcohol is employed, with the balance of the formulation comprisingwater. In formulating this composition, all of the specific detailedabove regarding these components and the particular compounds employedfor these components is incorporated herein by reference, withoutreiterating or repeating these specific details.

By referring to Example 23, the formulation detailed above is fullydisclosed, with Example 24 providing a more specific formulation comingwithin the scope of the formulation defined in Example 23. By referringto Example 24, a more specific formulation for this particularcomposition can be found.

EXAMPLE 23

Ingredient % by Weight Dry Lecithin 2-7 Liquid Lecithin 2-7 Alcohol 3-8Water q.s. to 100

EXAMPLE 24

Ingredient % by Weight Dry Lecithin 6 Liquid Lecithin 5 Alcohol 5 Waterq.s. to 100

It has also been discovered that still further additional formulationscan be employed to produce a highly effective pan spray release product.In one of these additional formulations, de-oiled, dry lecithin iscombined with water as the only ingredients for the composition, whilean alternate formulation employs liquid lecithin in combination with drylecithin and water. In addition, a further formulation employs liquidlecithin in combination with alcohol and water. By employing any ofthese formulations, it has been found that a highly effective pan sprayrelease product is attained. By referring to Examples 25, 26, 27, 28,and 29 the preferred compositions for these formulations is fullydetailed.

EXAMPLE 25

Ingredient % by Weight Dry Lecithin 2-5 Water q.s. to 100

EXAMPLE 26

Ingredient % by Weight Dry Lecithin 3 Water 97

EXAMPLE 27

Ingredient % by Weight Dry Lecithin 1-6 Liquid Lecithin 1-6 Water q.s.to 100

EXAMPLE 28

Ingredient % by Weight Dry Lecithin 3 Liquid Lecithin 3 Water 94

EXAMPLE 29

Ingredient % by Weight Liquid Lecithin 2-7 Alcohol 3-8 Water q.s. to 100

It has been found that the compositions defined above and detailed andExamples 25, 26, 27, 28 and 29 provide a highly effective pan spraywhich is best delivered from a container incorporating a hand operatedtrigger pump. Due to large quantity of water employed in each of theseformulations, the resulting product comprises a viscosity which is bestdelivered by employing a trigger pump. However, if desired, otherdelivery systems or composition additives can be employed, withoutdeviating from the present invention, in order to attain any particularbenefits desired.

In addition, it has been found that a preferred method is employed orpreparing the formulations defined in Examples 25, 26, 27, and 28. Inthis regard, in preparing each of these specific formulations, it ispreferred to heat the water to between about 120° F. and 130° F. beforeadding the dry lecithin. Once the water has been heated, the drylecithin is added to the water and thoroughly mixed therein until anemulsion is obtained. Thereafter, the liquid lecithin is added to theemulsion for obtaining the final product.

It has also been found that in each of these formulations incorporatinglarge quantities of water, a preservative should be added to theformulation for improving shelf life. In this regard, it has been foundthat Vitamin E is preferably employed as the preservative.

In another, still further alternate embodiment of the present invention,it has been found that a highly effective pan spray release product isachieved by incorporating either propylene glycol or sorbitol along withthe liquid lecithin, de-oiled, powdered lecithin, oil, and water asdetailed above. In this unique, further alternate formulation, it hasbeen found that a highly effective, pan release spray product isattained.

In the preferred formulation of this alternate embodiment of the presentinvention, it has also been found that the propylene glycol or sorbitolincorporated into the formulation preferably comprises between about 2%and 8% by weight based upon the weight of the entire composition, with5% being preferred.

In Example 30, the preferred formulation ranges for this alternateembodiment of the pan release spray product are fully detailed, inaddition, a further formulation example of this embodiment of thepresent invention is shown in Example 31. However, a wide variety ofalternate formulations and ingredient ranges can be implemented inaccordance with the teaching of the present invention, without departingfrom the overall scope of this invention.

EXAMPLE 30

Ingredient % by Weight Liquid lecithin, dry lecithin and combinations1-9 Proplylene Glycol or or Sorbitol 2-8 Oil  2-30 Water q.s. to 100

EXAMPLE 31

Ingredient % by Weight Liquid lecithin 3 Dry lecithin 3 Propylene Glycolor Sorbitol 5 Oil 20 Water 69

It will thus be seen that the objects set forth above, among those madeapparent from the proceeding description, are efficiently attained and,since certain changes may be made in carrying out the above process andin the composition set forth without departing from the scope of theinvention, it intended that all matter contained in the foregoingdescription shall be interpreted as illustrative and not in a limitingsense.

It is also to be understood that the following claims are intended tocover all of the generic and specific features of the invention hereindescribed, and all statements of the scope of the invention which, as amatter of language, might be said to fall therebetween.

Particularly it is to be understood that in said claims, ingredients orcompounds recited in the singular are intended to include compatiblemixtures of such ingredients wherever the sense permits.

1. A release product comprising: A. de-oiled, powdered lecithin, B.liquid lecithin, and C. a material selected from the group consisting ofoil, water, alcohol, and combinations thereof, whereby an effective panrelease spray product is realized.
 2. The pan release spray productdefined in claim 1, and comprising: A. between about 10% and 12% byweight based upon the weight of the entire composition of a combinationof de-oiled, powdered lecithin and liquid lecithin; and B. between about88% and 99% by weight based upon the weight of the entire composition ofoil.
 3. The pan release spray product defined in claim 2, wherein saidproduct is further defined as comprising between about 1% and 8% byweight based upon the weight of the entire composition of liquidlecithin and between about 2% and 100% by weight based upon the weightof the entire composition of de-oiled, powdered lecithin.
 4. The panrelease spray product defined in claim 3, wherein said ingredientsforming the composition are retained in a product delivery containercomprising one selected from the group consisting of aerosol containersand non-aerosol, finger-pump actuated containers.
 5. The pan releasespray product defined in claim 4, wherein said oil is a vegetable oilcomprising at least one oil selected from the group consisting ofcanola, soybean, corn, olive, peanut, grape seed, and safflower.
 6. Thepan release spray product defined in claim 2, wherein said compositionis further defined as comprising one or more additives selected from thegroup consisting of vitamins, antioxidants, anti-fungal compositions,anti-bacterial compositions, preservatives and flavorings.
 7. The panrelease spray product defined in claim 1 comprising: A. between about 1%and 6% by weight based upon the weight of the entire composition of acombination of de-oiled, powdered lecithin and liquid lecithin; B.between about 1% and 6% by weight based upon the weight of the entirecomposition of ethyl alcohol; and C. oil forming the balance.
 8. The panrelease spray defined in claim 7, wherein said product is furtherdefined as comprising between about 1% and 4% by weight based upon theweight of the entire composition of liquid lecithin and between about 2%and 5% by weight based upon the weight of the entire composition ofde-oiled, powdered lecithin.
 9. The pan release spray product defined inclaim 8, wherein the ethyl alcohol is further defined as comprising oneselected from the group consisting of pure grain ethyl alcohol and 200proof ethyl alcohol.
 10. The pan release spray product defined in claim9, wherein said ethyl alcohol comprises between about 1% and 3% byweight based upon the weight of the entire composition and said productis retained in a pressurized aerosol container for being dispensed. 11.The pan release spray product defined in claim 10, wherein said ethylalcohol comprises between about 3% and 6% by weight based upon theweight of the entire composition and said product is retained in afinger-actuated pump container.
 12. The pan release spray productdefined in claim 1, and comprising: A. between about 1% and 9% by weightbased upon the weight of the entire composition of at least one selectedfrom the group consisting of de-oiled, powdered lecithin, liquidlecithin, and combinations thereof; B. between about 65% and 90% byweight based upon the weight of the entire composition of water; and C.oil forming the balance.
 13. The pan release spray product defined inclaim 12, wherein said product is further defined as comprising betweenabout 1% and 5% by weight based upon the weight of the entirecomposition of liquid lecithin and between about 2% and 5% by weightbased upon the weight of the entire composition of de-oiled, powderedlecithin.
 14. The pan release spray product defined in claim 12, whereinsaid oil is a vegetable oil comprising at least one oil selected fromthe group consisting of canola, soybean, corn, olive, peanut, grapeseed, and safflower.
 15. The pan release spray product defined in claim14, wherein said composition is further defined as comprising one ormore additives selected from the group consisting of vitamins,antioxidants, anti-fungal compositions, anti-bacterial compositions,preservatives and flavorings.
 16. The pan release spray product definedin claim 1, and comprising: A. between about 10% and 9% by weight basedupon the weight of the entire composition of at least one selected fromthe group consisting of de-oiled, powdered lecithin, liquid lecithin,and combinations thereof; B. between about 2% and 6% by weight basedupon the weight of the entire composition of ethyl alcohol; C. betweenabout 2% and 100% by weight based upon the weight of the entirecomposition of oil; and D. water forming the balance.
 17. The panrelease spray defined in claim 16, wherein said product is furtherdefined as comprising between about 2% and 9% by weight based upon theweight of the entire composition of liquid lecithin, between about 2%and 6% by weight based upon the weight of the entire composition ofde-oiled, powdered lecithin, and between about 2% and 20% by weightbased upon the weight of the entire composition of a surfactant.
 18. Thepan release spray product defined in claim 17, wherein the ethyl alcoholis further defined as comprising one selected from the group consistingof pure grain ethyl alcohol and 200 proof ethyl alcohol.
 19. The panrelease spray product defined in claim 18, wherein said surfactantcomprises food grade sodium lauryl sulfate.
 20. A pan release productformulated for delivery as a gel and comprising:
 1. between about 1% and6% by weight based upon the weight of the entire composition of at leastone selected from the group consisting of de-oiled, powdered lecithin,liquid lecithin, and combinations thereof;
 2. between about 30% and 60%by weight based upon the weight of the entire composition of water; 3.between about 1% and 5% by weight based upon the weight of the entirecomposition of a thickening agent; and
 4. oil forming the balance. 21.The pan release product defined in claim 20, wherein said thickeningagent comprises at lease one selected from the group consisting of woodpulp, carrageenan, guar gum and zanthum gum.
 22. The pan release sprayproduct defined in claim 1, and comprising: A. between about 2% and 7%by weight based upon the weight of the entire composition of liquidlecithin; B. between about 2% and 7% by weight based upon the weight ofthe entire composition of dry lecithin; C. between about 3% and 8% byweight based upon the weight of the entire composition of ethyl alcohol;and D. water forming the balance.
 23. The pan release spray productdefined in claim 22, wherein said product is further defined ascomprising about 5% by weight based upon the weight of the entirecomposition of dry lecithin, about 5% by weight based upon the weight ofthe entire composition of liquid lecithin, about 5% by weight based uponthe weight of the entire composition of ethyl alcohol, and water formingthe balance.
 24. A pan release product comprising de-oiled, powderedlecithin and water.
 25. The pan release spray product defined in claim24, and comprising: A. between about 1% and 6% by weight based upon theweight of the entire composition of de-oiled, powdered lecithin; and B.water forming the balance.
 26. The pan release spray product defined inclaim 25, wherein said product is further defined as comprising about 3%by weight based upon the weight of the entire composition of de-oiled,powdered lecithin, and water forming the balance.
 27. The pan releasespray product defined in claim 25, wherein said product is furtherdefined as comprising between about 1% and 6% by weight based upon theweight of the entire composition of liquid lecithin.
 28. The pan releasespray product defined in claim 27, wherein said product is furtherdefined as comprising about 3% by weight based upon the weight of theentire composition of liquid lecithin, about 3% by weight based upon theweight of the entire composition of dry lecithin, and water forming thebalance.
 29. A pan release spray product for use in food preparationcomprising: A. between about 2% and 7% by weight based upon the weightof the entire composition of liquid lecithin; B. between about 3% and 8%by weight based upon the weight of the entire composition of ethylalcohol; and C. water forming the balance.
 30. The pan release productdefined in claim 21, wherein the thickening agent is further defined ascomprising between about 1% and 4% by weight based upon the weight ofthe entire composition of wood pulp and between about 0.5% and 3% byweight based upon the weight of the entire composition of carrageenan.